Tortelli piacentini ricotta e spinaci

Tortelli with ricotta and spinach from Piacenza

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Tortelli with ricotta and spinach from Piacenza

Fresh hand made egg pasta filled with ricotta and spinach

Tortelli piacentini ricotta e spinaci
Tortelli from Piacenza – ingredients:

Pasta 50%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 50%: ricotta 69% (whey, cream, milk, salt), Parmesan (milk, salt, rennet, lyzozyme), spinach 10%, bread crumbs (soft wheat flour type 0; yeast, salt), potato flakes ( dehydrated potatoes (99%), spices, salt, nutmeg.

Cooking time: 3 minutes

Tortelli with ricotta and spinach from Piacenza recipe

INGREDIENTS

For the filling:
200g spinach
250g ricotta cheese
50 g parmesan
1 egg yolk

10 g butter
1 clove garlic
nutmeg
salt and pepper q.s.

For the pasta:
300 g flour
3 eggs
1 pinch of salt
1 teaspoon of oil

PREPARATION

To make the dough, form the flour with a small fountain with a hole in the middle, break your eggs, add salt and mix with a fork by dropping gradually the flour in the center. When will begin to thicken, add the oil and continue to knead at length with your hands until you get a ball hard and smooth. Divide the dough into four pieces, put them in a sealed plastic bag and store in the fridge for half an hour.

For the filling, put the ricotta cheese to drain in a colander to make them lose the excess whey. Meanwhile, blanch the spinach for 5 minutes in boiling salted water.
In a skillet, brown the garlic in butter until it begins to foam.
Drain the spinach and saute for 5 minutes in the pan with the garlic. If necessary, add a little water to facilitate cooking. Once cooked spinach, to evaporate all the water remaining in the pan in order to dry as possible the vegetable. Remove the garlic and let cool.
In a mixer, whisk together the ricotta and Parmesan cheese, egg yolk, a generous sprinkling of nutmeg, a pinch of salt and a little ‘pepper. Add the spinach and blend until coarsely chopped mix all ingredients. Refrigerate for 10 minutes.

Roll out the dough as thin as possible, ricavandovi of squares of about 7 cm per side. Place the center of each square a teaspoon of filling, place the square of dough on hand and fold in one of the corners. Overlap the side flaps towards the center, alternating between them in order to form a kind of braid light pressure. When you reach the end of the final tortello solder paste at the “tail”. As you will form the ravioli, place them on a floured thoroughly without letting them touch each other.

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Anolini di carne e al formaggio

Cheese anolini

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Cheese anolini

Fresh laminated egg pasta with cheese filling

Cheese anolini – ingredients:

Pasta 50%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 50%: cheese 52% (Fontal, Emmental, mozzarella, gorgonzola, milk, salt, rennet), ricotta (whey,cream,milk, salt), potato flakes (dehydrated potatoes (99%), spices), egg, salt, natural seasoning, pepper.

Cooking time: 2-3 minutes

Cheese anolini recipe

INGREDIENTS

For pasta:
1 kg of flour
8 eggs

For the filling:
1/2 kg of cheese grated Parmesan cheese
70 grams of breadcrumbs
2 eggs

nutmeg
meat broth perfectly degreased
salt

PREPARATION

To make the filling, mix  bread crumbs, scalded with boiling broth, grated cheese, eggs, salt and nutmeg.

Then pull the dough with flour, eggs and a bit ‘of salt. Have the filling, to balls, on strips of dough, and close so that the filling remains inside.

Poi con lo stampo frastagliato, cioè quello fatto apposta per gli anolini, li tagliamo separandoli dalla pasta in eccesso.

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In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

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Tortellini di carne e al prosciutto crudo

Meat tortellini

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Meat tortellini

Fresh laminated egg pasta with a meat based filling

Tortellini di carne
Meat tortellini – ingredients:

Pasta 65%: soft wheat flour type 00, durum wheat flour, egg 18%, water.

Filling 35%: mortadella (pork meat, salt, spices), bread crumbs (soft wheat flour type 0, yeat, salt, malted cereal flour) 16% beef, cured ham, pork meat, salt), Parmesan (milk, salt, rennet, lyzozyme), pork meat, water, onion, carrot, celery, red wine, salt, stock, natural seasoning, white pepper.

Cooking time: 5-6 minutes

Meat tortellini recipe

INGREDIENTS

For the filling:
half an onion
half a clove of garlic
30 g carrots
125 g of ground beef
half a tablespoon of olive oil

40g of grated Parmesan cheese
1 egg yolk
salt
pepper
4 tablespoons butter
flour and semolina to flatten and sprinkle

For the pasta:
200 g of white flour
50 g of durum wheat semolina
1 pinch of salt
2 eggs
1 tablespoon olive oil
3 tablespoons water

PREPARATION

For the filling, chop the onion and garlic. Wash the carrots, peel and cut into cubes.
Lightly fry the ground beef. Add the onion, garlic and carrots. Stew over a low heat for about 4 minutes. Transfer everything in the food processor and chop finely.
Add the Parmesan cheese and egg yolk and mix well. Season with salt and pepper. Cover the filling and place in refrigerator for at least 1 hour. For the dough, mix the flour, semolina and salt in a bowl. Form a basin. Pour into bowl the eggs, oil and water.

Knead well until dough is smooth and elastic.
You shape the dough into a ball and wrap in plastic wrap. Let it rest in the fridge for about 30 minutes. Flatten the dough on the flour and the semolina to a thickness of ca. 2 mm and sprinkle with the mixture of flour and semolina. Cut the dough into squares of 6 x 6 cm. Put a little filling on the bottom half of the squares of dough. Brush the edges with a little water. Fold the dough into a triangle and press the edges together.

Roll up the ends to the side of the fold around the index and press them well, so they fit perfectly. Boil plenty of water and salt. Cuocetevi tortellini al dente for about 7-8 minutes. Remove the tortellini with a slotted spoon and let them drain well.
Melt the butter in a pan. Add the tortellini and stir. Season with salt and pepper.

Other products from Pastificio Fontana

Traditional recipes made ​​with the most innovative systems of production and storage of the product.

In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

The result is a pasta with flavor and texture typical of fresh homemade pasta.

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Anolini di carne e al formaggio

Meat anolini

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Meat anolini

Fresh laminated egg pasta with a meat based filling

anolini ripieni di carne
Meat anolini – ingredients:

Pasta 50%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 50%: beef 48%, pork meat 20%, Parmesan (milk, salt, rennet, lyzozyme), bread crumbs (soft wheat flour type 0, yeast, salt, mixed vegetables (carrot, celery, onion), red wine, salt, stock, natural seasoning, nutmeg.

Cooking time:

Meat anolini recipe

INGREDIENTS

Per la pasta:
400 g Farina
3 Uova
q.b. Acqua

Per il ripieno:
200 g Carne di manzo magra
2 Aglio a spicchi
50 g Burro
150 g Pane grattugiato
300 g Grana Padano
2 Uova

q.b. Sale
1 Carota – Sedano
1 Cipolla
1 pizzico Noce moscata
1/2 bicchiere Vino rosso

PREPARAZIONE

Steccare la carne magra con gli spicchi d’aglio, preparare un soffritto con il burro e la cipolla tritata a cui si aggiungono un po’ di carota e di sedano pure tritati; fare rosolare la carne a fuoco vivo, quando comincia a cuocere versare il vino ed eventualmente il brodo e far cuocere adagio per cinque o più ore finché il liquido sarà assorbito quasi completamente.

Tritate lo stracotto con la mezzaluna; con il sugo rimasto nel tegame scottate il pane grattugiato ed unire amalgamando lo stracotto tritato fine, le uova,il grana grattugiato e la noce moscata fino ad ottenere un impasto omogeneo.
Disporre la farina a fontana sul tagliere e rompere al centro le uova ed incominciare a impastare lavorando con forza fino ad ottenere un impasto liscio ed elastico.

Preparare una sfoglia sottile e disporre su di essa da un lato tante palline di ripieno distanti fra loro 5 o 6 cm e ripiegare la pasta in modo da coprire il ripieno tagliando con la classica forma di metallo gli anolini, che avranno la tipica forma di una piccola mezzaluna.

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Nei laboratori del Pastificio Fontana la tecnologia affianca la produzione, sebbene molte fasi siano ancora totalmente eseguite a mano.

Il risultato è una pasta con sapore e consistenza tipica della pasta fresca fatta in casa.

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Margherite di pasta fresca ripiena

Mushroom margherite

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Mushroom margherite

Fresh laminated egg pasta filled with a ricotta and mushroom base

Margherite ai funghi
Mushroom margherite – ingredients:

Pasta 50%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 50%: mozzarella, ricotta (whey, cream, milk, salt), mushroom (champignon mushroom, mixed mushrooms, dried cep (porcini) mushroom) 17%, Parmesan (milk, salt, rennet, lyzozyme, potato flakes (dehydrated potatoes (99%), spices), bread crumbs (soft wheat flour type 0, yeast, salt), egg white, onion, butter, salt, parsley, natural seasoning.

Cooking time: 3 minutes

Mushroom margherite recipe

INGREDIENTS

For the filling:
600 grams of porcini mushrooms (or other varieties of mushrooms)
2 cloves of garlic
parsley

3 tablespoons parmesan or grana
extra virgin olive oil
salt and black pepper

For the fresh pasta:
250 grams of flour 00 (or 300 grams without the addition of whole wheat flour)
50 grams of wheat flour
3 eggs

PREPARATION

Prepare the fresh egg pasta (the recipe step by step photographed fresh egg pasta click QU) I wrap the loaf of dough in a damp towel and let it rest for about an hour.
Meanwhile, prepare the mushroom filling. Crush two cloves of garlic and put them in a pan with extra virgin olive oil.
Add the mushrooms cut into small pieces. If they were frozen do not need to wait for it to thaw completely.
Wait until the mushrooms give in all the water, salt and pepper and add the chopped parsley.

When the mushrooms will be completely dry, remove the garlic and blend with an immersion blender or in a blender.
Add to the mixture 3 tablespoons of Parmesan cheese or parmesan cheese.
Allow to cool completely before using ravioli. Meanwhile, roll out the dough into thin layers. To produce ravioli stuffed with mushrooms is convenient to use the ravioliera to get ravioli securely closed and all the same size.
Fill the ravioli with half a teaspoon of filling, closing with a second pastry and seal the ravioli, pressing with a rolling pin on ravioliera.

As an alternative to ravioliera adopt the classical method of packaging the ravioli then lay the pastry on a work surface, fill with stuffing balls that they all have the same distance between them and then cover with another sheet of pasta.
Cut the ravioli stuffed with mushrooms with the help of a wheel cutter.
To keep the ravioli place them on a tray covered with a dry dish towel sprinkled with flour. Put the tray in the freezer and only after the complete transfer them into the appropriate bags for freezing food, to always keep in the freezer.

Other products from Pastificio Fontana

Traditional recipes made ​​with the most innovative systems of production and storage of the product.

In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

The result is a pasta with flavor and texture typical of fresh homemade pasta.

The recipes from Pastificio Fontana


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Margherite di pasta fresca ripiena

Potato and speck margherite

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Potato and speck margherite

Fresh laminated egg pasta filled with ricotta, potatoes and speck

Potato and speck margherite – ingredients:

Pasta 50%: soft wheat pasta type 00, durum wheat, egg 18%, water.

Filling 50%: water, ricotta (whey, cream, milk, salt), potato flakes (dehydrated potatoes (99%), spices) 13% speck 12%, butter, parmesan (milk, salt, rennet, lyzozyme), pecorino cheese (milk, salt, rennet), salt, natural seasoning, nutmeg.

Cooking time: 2-3 minutes

Potato and speck margherite recipe

INGREDIENTS

For the filling:
200 g boiled potatoes
80 g bacon
60g grated Parmesan cheese
1 egg

q.b. salt
q.b. pepper
q.s. extra virgin olive oil

For the pasta:
300 grams of flour 00
3 eggs

PREPARATION

Start with the pasta. Pour the flour on the work bench and add the eggs. Stir little at a time with hands, mixing the flour gradually, until the mixture is smooth, that you will rest wrapped in paper oven at room temperature for at least half an hour. Cut into small strips the bacon and cook in a pan with a drizzle of olive oil. Boil the potatoes and mash thoroughly into the tool. Let them cool, then add the parimigiano, bacon, egg. Season with salt and pepper.

Mix all ingredients well.
At this point, with a rolling pin or with the machine (manual or power that is), stretch the dough, not too thin, nor too thick: about 3 mm thickness is suitable.
Take a little dough with a spoon and place it on the mixture spread.

Cover with more dough and then cut daisies.
Cook them in salted water for about 5 minutes.
Serve topped with melted butter and sage and a good sprinkling of Parmesan cheese.

Other products from Pastificio Fontana

Traditional recipes made ​​with the most innovative systems of production and storage of the product.

In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

The result is a pasta with flavor and texture typical of fresh homemade pasta.

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Quadrotti di pasta fresca ripiena

Meat quadrotti

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Meat quadrotti

Fresh laminated egg pasta with a meat based filling

Quadrotti alla carne
Meat quadrotti – ingredients:

Pasta 50%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 50%: beef 48%, pork meat 20%, Parmesan (milk, salt, rennet, lyzozyme), bread crumbs (soft wheat flour type 0, yeast, salt, mixed vegetables (carrot, celery, onion), red wine, salt, stock, natural seasoning, nutmeg.

Cooking time: 2-3 minutes

Meat quadrotti recipe

INGREDIENTS

Per il ripieno:
350 g beef meat
100 g pork
100 g mozzarella
50g butter
q.s. beef broth

a sprig parsley
a few basil leaves
q.s. parmesan
q.s. salt
q.s. pepper

For pasta:
400 g flour
3 eggs
q.s. salt

PREPARATION

In terms of working the flour, put in the middle of the eggs and a pinch of salt then prepare the dough is smooth and elastic.
Cover with a cloth and let rest for 30 minutes. Meanwhile, in a saucepan cook the meat apart until it becomes soft, then remove from broth and pass it into the meat grinder with mozzarella a couple of times.
Put the mixture into a bowl and add 2 tablespoons of Parmesan cheese, parsley and finely chopped basil, salt and pepper.

If the mixture is too dry, add a little broth
Divide the dough into two equal parts and roll out the first half so as to form a thin rectangle. Set the size of a hazelnut filling over the dough at intervals of approximately 3 cm.
Roll out the other half of the dough in order to obtain the same rectangle and lay them over the first.

Press the spaces between the filling so as to seal the two sheets of dough. With the appropriate wheel cut the ravioli and let them dry. Serve immediately.
Season the ravioli with brown butter and parmesan cheese, garnish with a few leaves of basil.

Other products from Pastificio Fontana

Traditional recipes made ​​with the most innovative systems of production and storage of the product.

In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

The result is a pasta with flavor and texture typical of fresh homemade pasta.

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Ravioli di pasta fresca all’uovo

Salmon ravioli

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Salmon ravioli

Fresh laminated egg pasta filled with a ricotta and salmon base

Ravioli al salmone
Salmon ravioli – ingredients:

Pasta 55%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 45%: ricotta 70% (whey, cream, milk, salt), salmon 17%, potato flakes (dehydrated potatoes (99%), spices), cream, bread crumbs (soft wheat flour type 0, yeast, salt), salt, natural seasoning, double concentrated tomato paste, pepper.

Cooking time: 3 minutes

Salmon ravioli recipe

INGREDIENTS

For the filling:
250 gr. smoked salmon
500 gr. ricotta
1 lemon
chives q.s.

nutmeg q.s.
6 tablespoons extra virgin olive oil
salt q.s.
pepper q.s.

For fresh pasta:
300 gr. of wheat flour type 00
4 eggs

PREPARATION

Prepare the dough by mixing together flour, eggs, 2 tablespoons of olive oil and a pinch of salt. Mix the ingredients well until dough is smooth and homogeneous Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, pour the ricotta cheese in a blender along with the salmon, cut into thin strips. Add chives to taste, a pinch of salt, grated nutmeg and blend everything. You will get a compound creamy and smooth.
Place in the refrigerator the cream and salmon take the dough.

Helping with the specific machine or with a rolling pin, roll out the dough to a thin sheet, which form of strips about 16 cm. Ideally dividing each strip in half lengthwise, distributed on one side, at a distance of about 3-4 inches, of the piles of filling.
Now on these folded half of dough free, you have slightly moistened with a wet brush with water. Take a slight pressure with your fingers around the piles of filling and cut the ravioli with a special wheel sprocket. As arranged the ravioli on a floured tray.

While boiled in salted water your salmon ravioli, you heat 4 tablespoons of olive oil in a pan. Add the juice of one lemon, a pinch of salt, black pepper and nutmeg. Leave a few minutes on the fire with flame adjusted to a minimum.
As soon as the ravioli are cooked, drain them, arrange them into serving platter and sprinkle with the sauce of olive oil and lemon freshly cooked.
A valuable advice: be careful in the use of salt since salmon is already salty! In preparing the dough, place the flour and beat the eggs in the hollow that you have created within it, incorporating the flour a little at a time; the oil should be added last.

Other products from Pastificio Fontana

Traditional recipes made ​​with the most innovative systems of production and storage of the product.

In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

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Ravioli di pasta fresca all’uovo

Beet ravioli

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Beet ravioli

Fresh laminated egg pasta filled with a beet base

Ravioli alle erbette
Beet ravioli – ingredients:

Pasta 55%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 35%: ricotta 45% (whey, cream, milk, salt), beet 17%, Emmenthal, Parmesan (milk, salt, rennet, lyzozyme), potato flakes (dehydrated potatoes (99%) spices, natural aroma.

Cooking time: 3 minutes

Beet ravioli recipe

INGREDIENTS

For the filling:
500 g. ricotta well dried
150 g. grated Parmesan cheese
1 egg yolk

300 g. herbs already cleaned and washed (Swiss chard, spinach, broccoli leaves, whatever you prefer)
1 pinch of nutmeg
salt

For the pasta:
600 g. flour oo
6 medium eggs
1 tablespoon extra virgin olive oil (used to keep the dough softer, especially if it is filled to close to perfection)

PREPARATIONS

First you cook the vegetables already cleaned and washed in boiling salted water for a few minutes, drain and let cool.
Prepare the pasta as usual, mix and let stand for 30 ‘well-wrapped in a kitchen towel.

Wring out the herbs with your hands, eliminating as much water as possible, then chop them fine on a cutting board, place in a bowl with the ricotta, mix well, add the egg yolks, salt, nutmeg and parmesan, mix well until you have a homogeneous mixture not too soft, if you add a little ‘Parmesan.

Roll out the dough, if the dough sheeter machine piece by piece, cut from the strips with a toothed wheel many squares of equal size, each put in the middle of a teaspoon of filling and seal well triangle, then place them from hand to hand trays with parchment paper.
Bring to boil a pot of water, add salt and cook the ravioli for a few minutes and serve.

Other products from Pastificio Fontana

Traditional recipes made ​​with the most innovative systems of production and storage of the product.

In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

The result is a pasta with flavor and texture typical of fresh homemade pasta.

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Quadrotti di pasta fresca ripiena

Ricotta and spinach quadrotti

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Ricotta and spinach quadrotti

Fresh laminated egg pasta with a ricotta and spinach base filling

Quadrotti ricotta e spinaci
Ricotta and spinach quadrotti – ingredients:

Pasta 40%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 60%: ricotta 69% (whey, cream, milk, salt), Parmesan (milk, salt, rennet, lyzozyme), spinach 10%, bread crumbs (soft wheat flour type 0, yeast, salt), potato flakes (dehydrated potatoes (99%), spices, salt, nutmeg.

Cooking time: 3 minutes

Ricotta and spinach quadrotti recipe

INGREDIENTS

For the filling:
200 grams of spinach
600 g cheese
150 grams of Parmesan

salt
pepper
nutmeg

For the pasta:
500 grams of flour
5 eggs
1 pinch of salt

PREPARATION

Wash the spinach and let them boil for 10 minutes.
When cooked, drain and let cool before you chop.
Prepare the dough by placing the flour on a work surface and putting the center eggs and a pinch of salt.
Work the eggs with the flour gradually taking it from the sides of the fountain.

Create a ball with the dough and set aside. For a more detailed description of the preparation of egg pasta consulted our special.
Prepare the filling by mixing in a bowl the ricotta, spinach, 2 eggs, Parmesan cheese, salt, pepper and nutmeg until mixture is smooth.
Roll out the dough into two sheets with a thickness of about 1 mm, with the aid of a rolling pin or car tirapasta.

Spread the filling on the dough in mounds spaced. Cover with the other sheet and cut out the ravioli with
the appropriate tool.
Cook the ravioli in salted water and remove them when they come to the surface of the water with a slotted spoon.
Season to taste.

Other products from Pastificio Fontana

Traditional recipes made ​​with the most innovative systems of production and storage of the product.

In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

The result is a pasta with flavor and texture typical of fresh homemade pasta.

The recipes from Pastificio Fontana


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